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These keto brownies are super fudgy, gooey, and taste like the real thing! Ready in just 20 minutes, you won’t believe these are low carb.
If you’ve been around here for some time, you may remember that we’ve shared some classic keto desserts, including a keto cheesecake, keto ice cream, and a keto chocolate cake. None of them have been as easy as this.
If you are after the best tasting keto brownies recipe, you have come to the right place.
These brownies are a spin on my almond flour brownies and coconut flour brownies (or all my brownie recipes, to be honest). While both of these are low-ish in carbs, they aren’t completely keto-friendly. Not anymore- this recipe will swoon even the most reluctant low carber out there.
Table of Contents
Recipe highlights
- Fast. They take less than 20 minutes to bake and require little prep work.
- Perfect texture. These brownies are gooey and fudgy in the middle and with those gorgeous crinkly tops.
- Incredible flavor. Full of chocolate and no grainy, bitter, or artificial aftertaste ever.
- Seriously low carb. Each brownie has just 3 grams of net carbs and are also gluten-free and sugar-free.
By the way, if you want to try some other epic keto desserts, try the keto blondies or keto chocolate chip cookies.
Ingredients needed
If you’ve made any of my keto desserts before, you probably have everything on hand as we speak. If not, there is nothing special needed and you’ll find everything at any basic grocery store. Here is what you’ll need:
- Butter. Salted or unsalted. I prefer using the salted variety as it negates the need to add any extra salt. I tested these brownies with coconut oil but found the edges to be greasy.
- Chocolate. Any sugar free chocolate works, including sugar-free chocolate chips or baking chocolate. The latter is a fantastic option as, even though it is extremely bitter, the brownie batter already has added sweeteners to compensate.
- Almond flour. Blanched almond flour is a must. It doesn’t leave a gritty texture and has a lighter crumb.
- Unsweetened cocoa powder. Sifted and unsweetened.
- Baking powder. The leavening agent to give the brownies some stability.
- Sugar substitute. The best sweetener to use is allulose, as it dissolves like sugar would. I have successfully tried my keto brown sugar too. I don’t recommend using erythritol, swerve, or stevia as it gives the brownies a super grainy texture.
- Eggs. Room temperature.
- Vanilla extract. Optional, but highly recommended.
Find the printable recipe with measurements below.
How to make low carb brownies
Step 1- Make the brownie batter. Start by combining the butter with half the chocolate. Microwave in 20-second increments until the both are mostly melted. Using a spoon, gently mix until smooth. Next, beat the eggs until frothy. Slowly mix in the butter/chocolate mixture until combined. Add the dry ingredients then fold through the remaining chocolate.
Step 2- Bake the brownies. Now, transfer the brownie batter into a lined square pan. Bake the brownies for 14-18 minutes or until a skewer comes out mostly clean. Let the brownies cool in the pan for 20 minutes before carefully transferring to a wire rack to cool completely.
Recipe tips and variations
- Do not over-bake the brownies, as they will continue to bake as they are cooling down. If you’d like more cakey brownies, you can cook them closer to the 18-minute mark.
- Sift your dry ingredients if there are clumps throughout.
- Don’t fret if the brownie batter looks a little thick. It is supposed to be like that and will bake as expected.
- If you don’t use allulose, your brownies won’t have the crackly tops. Allulose is the only sweetener that will yield it. With that said, I’ve tested these brownies with monk fruit sweetener and Splenda and they taste just as good.
- Fold through chopped walnuts, pecans, other kinds of chocolate (like white chocolate!) or even low carb fruit (like berries).
- Swirl through some peanut butter to make keto peanut butter brownies.
Storage instructions
To store: These brownies can be stored at room temperature, provided you intend to consume them within 3 days. Ensure they are in a sealed container or covered on a plate. If you want them to keep longer, store them in the refrigerator.
To freeze: Wrap the brownies in parchment paper and place them in a ziplock bag or shallow container. They will keep fresh for up to 6 months.
Frequently Asked Questions
There are just 3 grams of carbs in each serving.
This recipe works best as written. Any substitutions cannot be vouched for.
More keto dessert recipes to try
- Almond flour blueberry muffins– Just 6 ingredients and tasting like bakery-style muffins.
- Keto no bake cheesecake– Rich, creamy, and ZERO dairy.
- Keto pudding– Rich and creamy chocolate flavored.
- Keto chocolate mousse– Just 3 low carb ingredients.
Best Fudgy Keto Brownies
Ingredients
- 3/4 cup butter
- 1/2 cup keto chocolate chips divided
- 1/2 cup almond flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking powder
- 3/4 cup allulose
- 3 large eggs
Instructions
- Preheat the oven to 180C/350F. Line an 8 x 8-inch pan with parchment paper and set aside.
- In a mixing bowl, combine all your dry ingredients and mix well.
- Combine butter with half the chocolate and melt on medium heat until warm and melted. Whisk together until glossy and combined.
- In a separate large bowl, add your eggs and using an electric mixer, beat the eggs until slightly frothy and the whites and yolks and combined.
- Slowly add the chocolate and butter mixture to the eggs and continue mixing.
- Add the dry ingredients slowly, and continue mixing until you are left with a thick, glossy brownie batter. Fold in remaining chocolate chips.
- Transfer your brownie batter into an 8 x 8-inch pan covered with parchment paper. Bake the brownies for 14-18 minutes, or until a skewer comes out just clean from the center.
- Remove from the oven and allow the brownies to cool in the pan for 20 minutes, before carefully transferring to a wire rack to cool completely.
I used your recipe to make cheesecake brownies for Valentine’s Day and they turned out fantastic! For the cheese cake part I used 8 oz cream cheese, 1 egg, 1/4 cup monk fruit sweetener, 1 teaspn vanilla extract, and a splash of almond milk.
I did add xantham gum and psyllium husk powder to the brownie part for texture.
Thanks so much for another fantastic recipe!
Love these brownies. My husband has them for a keto treat. Every batch I make taste great, but they crumble or break apart when cutting into squares. Am I doing something wrong or would adding more of something hold them together? Thnx !
Hi Michele- are you over-baking them by any chance?
Very good! As a not-so-proficient cook, they are a bit of a pain for me to make, but they are worth it. As others have said, they took longer to bake than stated (a solid 30 minutes for me), and though I haven’t tried an inside piece, the edge pieces are done perfectly. I might experiment with a 9×9 pan next time. I cut 16 even pieces, which comes out to 145 calories each. I’m getting together with friends tonight and one of them always brings her delicious brownies. Now I can enjoy my own delicious brownie (or maybe 2!😋) and still not blow my keto program. Thanks!
I used Monkfruit, and it was great! Both kids couldn’t believe it was a “healthier” brownie. I also used dark chocolate chips vs. sugar- free.
I dont see my comments anymore so ill give them again. The best brownies i had in a lon time, couldnt want for them to cool so they almost fell apart. Now theyve cooled for at least an hour and they fall apart when i try to get one of the paper. Crust is firm, taste is heavenly but why so soft? I replaced 60 g of butter with Apple butter,
Could that be it? I didnt change anything else.
Yes that would make a huge difference. Apple butter is mostly sugar and you’ve replaced almost 1/4 cup with a fat element 🙂
I just made these and they are sooo good! Tweaked a bit, less butter, some apple butter added, put some nuts in and a few chocolatedrops. A little bit longer in the oven, as I like a little more cake-Ier. Love them
Hello! In what form did you use the allulose? Thanks
Granulated 🙂
I’ve just taken the brownies out of the oven, and I’m wondering what you mean by “press down on them when removing from oven”, the tops do not look like yours! More dark brown and glossy, no flakes… And I’m afraid to touch the hot surface of the brownies? Unless you wait for them to cool and then press down on them? Thanks!
I plan on making these and using powdered erythritol, Swerve, will let you know how that turns out! But my real question is: I see your nutritional information for each serving, but how many servings do you cut it into? I read through a few times and can’t find that info, thanks in advance!
It makes 12 servings
The best brownies keto or not. Delicious and moist , my friends couldn’t tell they were keto. Thanks for the recipe.
These are a big hit for us! I did have to bake about double the time suggested. But delicious for sure
That’s interesting because immediately after eating them I felt it and so did my husband. I read about Allulose and a source said that it can cause bloating and all of that fun stuff and it definitely caused that. I just read some more on it and now I am seeing that it is the easiest on the digestive system. The amount of grams that is said to truly affect someone is 54g in one sitting. Your brownies are only 8g each! — not sure what the deal is!! 🤔 I am so confused! Going to make them again and see what happens. – And thanks for responding, appreciate it!
Am I the only one who didn’t fair well with the allulose? My digestive system did not like it whatsoever. The brownies were delicious but the after effects were not. Erithytol does not go well in baked goods either. Help!!
Hi Valerie- that’s super odd- Allulose is known to be the easiest on the digestive system.
What size pan do you use if you double or triple the recipe size? 9×13”?
If I don’t have Keto chocolate chips will they still be choclately
More cakey than fudgy
I have made these 3 times now. Such a great recipe! I usually have all the ingredients in the cupboard. Recipe still works well with small adjustments (Brown sugar substitute and different types of chocolate – depending what I have on hand). The only problem is stopping at one!
These tasted pretty good for a sugarless brownie. I made them as directed but used unsalted butter. They would have benefited from the salted version. Mine did not have the flaky skin on top, but they did taste like a brownie. Nice job Arman!